The Easy Fish Tacos Recipe, “A Whole Lotta Yum!” On Game Day

Entree

Fish tacos are one of those foods you just can’t stop eating. This is true for me. They’re not only great, but they’re healthy, fresh, and one of the easiest meals you could make. So for a truly satisfying meal that’s downright TASTY, these fish tacos are the way to go!

They’re also perfect for that special Game Day to make you feel really good while watching the game – and for serious comforting – when (for some strange reason) your team loses. You’ll want to grab that extra fish taco for sure. They will hit the spot.

Thanks to Tasty, we found a super-easy recipe that’s AMAZING and makes 16 fish tacos, which can be easily doubled, or tripled. The recipe uses tilapia, which has a sweet, mild flavor with lean flesh and a medium-firm, flaky texture that’s perfect for these tacos.

You can use any kind of white fish if tilapia isn’t available, such as sole, snapper, catfish, cod, or even mahi-mahi. It’s a foolproof recipe that’s great anytime, and for that perfect late night grub too. Each ingredient in this recipe from the lime-flavored cabbage slaw, corn tortillas, fish, and garnishing make for a spectacular fish taco that will give you an EPIC dining experience anywhere, anytime!

Makes 16 tacos, but can be easily doubled or tripled for the big Game Day!

 

Delicious, delicious…

HOW TO MAKE EASY FISH TACOS

Servings: 16 tacos


Ingredients:

Cabbage Slaw

  • 3 Cups green cabbage, shredded
  • ½ Cup red onion, diced
  • 1 Cup sour cream
  • 1 lime, juiced
  • ¼ Tsp salt

For the rest of the tacos:

  • 4 tilapia filets
  • ¼ Tsp ground cayenne
  • ½ Tsp garlic powder
  • ½ Tsp cumin
  • ½ Tsp salt
  • ½ Tsp pepper
  • Corn tortillas

Garnish

  • Cilantro
  • Lime

Directions:

  1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  4. Using a fork, break apart the fillets into bite-size pieces.
  5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  6. Garnish with cilantro and lime juice.
  7. Enjoy!

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